6/20/2023 0 Comments Squash casserole recipe![]() There is, of course, plenty of cheese, but the texture of the casserole is smooth, and there are none of those pesky squash seeds that smush, mush and sog out many a crisp topping. This recipe is a fancier version of squash casserole, with pureed vegetables and a crisp, buttered breadcrumb topping. It is this second type, the “souffle,” that I ultimately decided to make at home. Squashes were an important part of Native American agriculture they were grown with maize and pole beans as part of what we call the “Three Sisters” system of companion planting. A similar variety was thought to have made its way to the Missouri area around 4,000 years ago. Evidence of the first domesticated squash, which was likely a relative of the yellow crookneck squash most commonly used in said casserole, was found in Oaxaca and thought to have been grown as far back as 8,000 to 10,000 years ago. ![]() I’d never even thought to try making it at home - why ruin a vegetable that tastes perfectly good sauteed with fresh herbs?īut listen, I can’t really say that I’m cooking my way through classic Southern recipes without making squash casserole now can I? Summer squash, and its various relatives in the cucurbita genus, has been in the Americas since long before Europeans arrived. I’d avoid it at buffet tables and family reunions, opting for mac and cheese and collards. Pair it with lima beans or succotash and eight-year-old me would shudder and suffer through the teensy bite I was forced to take in between forkfuls of chicken.Īs I grew up and into my more adult palate that appreciated things like limas and buttered squash, I’d love to say that I got over my shudder-filled reaction to vegetable casseroles but, um, I didn’t. I’m not really sure what the root of my aversion was - of all the cheese-filled, cracker-topped casseroles out there, this one wasn’t too offensive (I mean, you can’t even really taste the vegetables) - but I would shudder at the thought of even trying it. Sprinkle the cracker over the casserole and bake 35 minutes, then cover with foil for an additional 10 minutes.In our series Saving Southern Recipes, Associate Editor Kate Williams explores the deep heritage of Southern cooking through the lens of passed-down family recipes. Put the crumbs in a bowl and pour melted butter over them.(The kids love helping with this!) They don't need to be crushed super finely, just enough to crumble. I crush mine right in the sleeve (making sure the end doesn't bust open, but you can also place them in a gallon bag and crush them. ![]() Pour the squash mixture into a casserole dish.Make sure you get all that tasty squash covered! Pour the mixture over the squash and stir to coat.Then you'll combine everything but the crackers and butter and mix it together.Start by slicing the squash into quarter inch pieces. ![]() (Full printable recipe at the bottom of the page.) ![]() There are so many variations of this recipe, but this is my grandma's version so I'm partial to it. If you like Southern food you might also like my homemade biscuits and sausage gravy, fried green tomatoes, country white gravy, shrimp and grits, or Southern collard greens! Ingredients Cheesy squash filling is topped with a buttery Ritz cracker topping, my mouth is watering just typing about it! Growing up my Grandma would make this Squash Casserole often and I couldn't get enough of it. This classic casserole is a tasty side dish but is hearty enough to be the main course too! Southern Squash Casserole is a classic summer dish perfect for using up all those squash from the garden. ![]()
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